Monday, December 15, 2008

Recipe - Spinach Pie

This recipe has been a family favorite for years. Original recipe is from the packaging of Antoniou Fillo Pastry, however I've modified it to make it lower in fat.

Spinach Pie
Serves 8
Freezes well

375g Fillo Pastry
1 packet frozen spinach (thawed & drained)
375g low-fat fetta cheese, chop in large chunks
1 bunch shallots, trim and chop roughly
2 medium onions
4 eggs
1/4 cup oil (original recipe called for 1/2 cup)
salt to taste (original recipe called for 1 teaspoon, which I find WAY too much)
1/4 teaspoon black pepper

Remove outer leaves of shallots, wash and trim.

I make entire pie filling in the food processor. Add chunks of all ingredients (excluding fillo pastry), whiz it up and put it into a large bowl. Once everything has been put through the food processor, mix it in the bowl to combine.

Layer half a packet of fillo pastry in a medium sized pie plate or baking tray. Place mixture onto pastry then fold in the overhanging ends of the pastry. Use remaining pastry to create a lid for the pie. If desired, brush top of pie with butter or oil. Bake in moderate oven for about 45 minutes. Test to see if pie is done by inserting a knife into the middle of the pie. If it is really runny, you'll need to cook it for longer.

Tip: cut into serving sized pieces and freeze individually for a quick & easy lunch

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